Chef Sudipto Bhattacharya, the Head of Department, brings a rich legacy of over three decades in the hospitality industry. Having worked with leading international and Indian hotel chains, he has gained extensive expertise in managing high-performing hotel teams and curating exceptional culinary experiences.
An alumnus of the prestigious Cornell University and the Culinary Institute of America, Sudipto is a versatile professional specialising in restaurant design, F&B retail consulting, and developing customised B2B e-learning content. His illustrious career began as a chef, leading culinary teams at iconic establishments like Radisson Blu Plaza Delhi, renowned for its award-winning restaurants.
Under the mentorship of the legendary Jiggs Kalra, Sudipto has designed state banquets, crafted menus for heads of state, and hosted Michelin-starred chefs and global food critics. Over the years, he has conceptualised and launched numerous successful restaurants, including “Singh Sahib” in Delhi and “The Library in Nairobi, Kenya and Jashn, Bangkok, Thailand”.
Chef Sudipto’s passion extends to culinary anthropology and promoting sustainable cuisine. He usually collaborates with the SDS Lab at Northeastern University, Boston, to immerse participants in the cultural and culinary richness of the subcontinent. With multiple awards to his name, Sudipto continues to inspire excellence in the hospitality sector.
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